Ingredients: |
Ingredients: PATTIES:
1 LB LEAN GROUND BEEF
1 LB GROUND PORK
1 TSP ONION POWDER
1 TSP GARLIC POWDER
2 TSP SALT
1 TSP BLACK PEPPER
1 EGG, SLIGHTLY BEATEN
1/2 CUP FRESH BREAD CRUMBS
MUSHROOM GRAVY:
1 TBSP FAT DRIPPINGS, UNSALTED BUTTER, OR OLIVE OIL
4 CUPS FRESH MUSHROOMS, SLICED
1/2 TSP SALT
1/4 TSP BLACK PEPPER
1 LARGE ONION, CHOPPED
1 TBSP FLOUR
1 CAN EVAPORATED MILK
1 CUP WATER
1 TBSP WORCESTERSHIRE SAUCE
1 CAN MUSHROOM SOUP
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Directions: |
Directions:FOR THE PATTIES:
In a large bowl, mix all the ingredients together and form into small patties or meatballs.
Heat a frying pan over medium high heat and fry the patties until almost done, approximately 3 minutes per side. Once done, remove them from the frying pan and set them aside on a plate.
FOR THE MUSHROOM GRAVY:
Remove all but 1 TBSP of fat from the frying pan. Cook the mushrooms, salt & pepper in the fat, over medium high heat, for 3-5 minutes. Remove the mushrooms and set aside.
Place the chopped onions into the hot pan and cook until translucent, approximately 3 minutes. Sprinkle the flour into the onions and cook, stirring constantly, for about 1 minute.
Slowly pour in the water & milk, scraping up any browned bits from the bottom of the pan. Add in the worcestershire sauce and stir. Pour in the soup and whisk until smooth and slightly bubbling. The mixture will thicken a bit. Turn the pan down to medium. A bit more water or milk can be added if mixture is too thick.
Add the mushrooms back into the pan and mix well. Place the meat back into the pan along with any juices that have accumulated on the plate. Spoon the gravy over the patties. Turn pan down to medium-low and cook until the patties are done, approximately 10 minutes. Adjust seasonings to taste.
Serve with mashed potatoes or rice.
NOTE: THIS MEAL CAN EASILY BE MADE UP THE DAY BEFORE, PUT INTO A ROASTER & REFRIGERATED, AND HEATED FOR APPROXIMATELY 30 MINUTES AT 350F PRIOR TO SERVING. IT ALSO FREEZES VERY WELL.
I'VE MADE THE MUSHROOM GRAVY AHEAD OF TIME AS WELL AND JUST KEPT IT IN THE FRIDGE UNTIL READY TO FRY MY PATTIES. SOMETIMES 2 OR 3 DAYS AHEAD. IF YOU DECIDE TO DO THIS, JUST FRY YOUR MUSHROOMS IN BUTTER OR OLIVE OIL AS YOU WON'T HAVE THE MEAT DRIPPINGS TO USE . PROCEED WITH THE REST OF THE STEPS FOR THE GRAVY RECIPE. |
This recipe for GRANDMA'S PATTIES IN MUSHROOM GRAVY is from